Recipe – Vegan Tom Yum with Black Glutinous Rice

Serves 6 people
Tom Yum takes 25 minutes to make
Black Glutinous Rice takes 4 hours of soaking in water and then 35 minutes to steam
Tom Yum With Black glutinous Rice

Tom Yum
4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida or (2 minced garlic cloves)
3 hot red chillies
2 litres of vegetables stock
250g mushrooms
500g Pak Choy
1 capsicum
4 kaffir leaves
4 large ripe tomatoes
500g firm tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves

Pound the coriander roots, lemon grass, garlic and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, capsicums and Pak Choy.
Serve Divide the extra chilli the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with Black Glutinous Rice
Black Glutinous Rice
Black Glutinous Rice
1 C of Black glutinous rice
Soak in water for 4 hours then rinse for 5 minutes
Add to a steamer and steam for 35 minutes
Serve with Tom Yum Soup

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